These potatoes are half of the famous duo “fish and chips.” Serve with malt vinegar.
Serves: 4Hands-on: 20 minutesTotal: 40 minutesDifficulty: Medium
- 2 lbs. russet potatoes
- 3 cups vegetable oil
- 1 tsp. kosher salt
- Peel the potatoes and cut them into ½"-thick slices, then cut the slices into sticks. Soak sticks in a large bowl of water for 20 minutes. Drain and blot them dry with paper towels.
- Heat the oil in a deep, heavy-bottom pot or a deep fryer to 325°F. .
- Carefully lower 1 cup of the potato sticks into the oil with a slotted spoon and poach them for about 8 minutes. Drain the poached potatoes on paper towels and set aside. They can be kept at room temperature for several hours before the final frying.
- Raise the temperature of the oil to 375°F. Carefully lower the poached potatoes into the oil again and fry them until they are crisp and golden brown, 1 to 2 minutes. Drain the fries and sprinkle them with salt.